Confetti Potato Salad
A classic potato salad kicked up with some crunchy veggies
Ingredients
- 6 Large Eggs
- 5 lbs Russet Potatoes peeled
- 1 Red Bell Pepper diced
- 1 Red Onion diced
- 6 stalks Celery diced
- 1 cup Mayo
- ½ cup Yellow Mustard
- 1 tbsp Creamy Horseradish
- 1 tbsp Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dill
Instructions
- Bring two large pots of water to boil. (Salt the one for potatoes, if desired)
- Once at a rolling boil, add peeled potatoes to one pot. Let continue to boil for 30 minutes or until potatoes are fork tender. Gently pour into colander to drain and into serving bowl. Let cool completely. Break up larger chunks of potatoes.
- Once at a rolling boil, gently add eggs to the other pot. Let continue to boil for 20 minutes then remove eggs to an ice bath (half ice cubes, half cold water).
- Once the eggs are cooled, peel them and then cut each in half. Remove the yolks and add to a bowl to make the dressing. Chop the whites up and add to cooled potatoes.
- Add bell peppers, onions and celery to bowl with potatoes and egg whites.
- Use a fork to mash up the egg yolks. Add remaining ingredients to bowl and thoroughly combine. Pour mixture over potatoes. Gently stir to evenly coat. Cover bowl and refrigerate for at least two hours (up to 3 days) before serving.
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